Serious Eats - seriouseats.com

1980s - Taco boats, which consisted of a hard taco shell pressed into a tin tray and topped with cheese and meat bits. White bread and butter, soft spaghetti with dark meat sauce, turkey gravy with mashed potatoes. Oh, and cheeseburgers that I now believe were early versions of Boca burgers... definitely some fillers used in those.

Early 1990s - Later in high school it was huge slabs of spice cake with cream cheese icing and the chocolate cake with fudge icing. Also that buttery cheese bread.

I struggle between 3 ways on that question: 1) Chicken breasts marinated in olive oil, fresh rosemary, salt, pepper and sliced lemon for 4-5 hours then grilled. 2) Chicken cutlets pounded out and dredged in flour, salt and pepper then fried in oil and butter and served with buttery vermicelli with parsley and cheese or last 3) My mom's way, she used skinned thighs and slow poaches them simply in water with salt and pepper. Isn't it funny how we almost always for basics when thinking of favourites!?

Pasta. When it comes to restaurants who don't particularly specialise in pasta or at least know what they are doing, I avoid it on menus. A lot of times I find pasta dishes overly saucy and the pasta overcooked... yuck. I make pasta all sorts of ways at home, way better.

This is the type of art I just don't get.

I second the antipasti notion. I would remove the choke and outer leaves then slice them and add a ton of lemon and good extra virgin olive oil, then top with some finely chopped parsley and garlic with maybe a few capers. Let it sit in the fridge for a few hours then eat with bread. Sounds good to me.

That looks SO good... I'm on diet and that is just torturous!